Peas

Peas are really little powerhouses of nutrition that are a boon for your health and the whole planet. Read all their benefits, how to use them properly, and some easy recipes. We’ll start with the benefits of this tasty powerfood.

Health Benefits:  Peas are low-fat but high-everything-else. A cup of peas has less than 100 calories but lots of protein, fiber and micronutrients. Peas contain high amounts of a health-protective polyphenol called coumestrol. A study in Mexico City determined you only need 2 milligrams per day of this phytonutrient to help prevent stomach cancer. A cup of peas has at least 10. Finally, peas contain a very high level of antioxidants such as; flavinoids: catechin and epicatechin carotenoid: alpha-carotene and beta-carotene, phenolic acids: ferulic and caffeic acid, polyphenols: coumestrol.

In Season:  In late spring (May-June), you can find three types of fresh, tender peas at their peak. English peas, also called garden peas, grow in fibrous pods and must be shelled before eating. Thin, crisp snow peas, on the other hand, can be eaten pod and all. Snap peas are a sweet, entirely edible cross between the two.

How to Buy:  For all types, look for vibrant green pods with no bruising. English peas should be sweet and plump -- many markets sell already-shelled peas, which are a big time-saver. Snow and snap peas should be crisp, not wrinkled or limp.

How to Store:  Fresh is best: The sugars in peas begin converting to starch right after they're picked. Refrigerate the pods in a plastic bag for up to 3 days; shell English peas just before using.

How To Cook:  Peas add color and lively flavor to soups, salads, pastas, dips, and more. All peas can be eaten raw, or try them lightly cooked. Boil shelled English peas in salted water until they're bright green but still pop when you bite them, 1 to 2 minutes. Snap and snow peas can be blanched or sauteed for 1 to 2 minutes, which will keep them pleasantly crisp.